Current permit has expired. Submit application and fee for renewal.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Food handler scooping ready-to-eat food with bowl allowing for bare hand contact (rice).
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. (knife stored in between cabinet and cooler
Correction: knives stored in between wall and 3 basin sink).
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing may personal items.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. Store personal food and food contact equipment separately from customer items.
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01/08/2016 | Routine | |
| No violation noted during this evaluation. | 10/13/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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09/22/2015 | Follow-up | |
thermometer calibrated during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Items at prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Correction initiated-cooler adjusted from #4 to #4 1/2
- Refuse - Outside Storage Prohibitions (corrected on site)
Observation: Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
Correction: Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
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08/19/2015 | Routine | |
LEX 737189. Complaint email received with picture of food handing out back of restaurant from a pole.
Site visit to inquire. Facility was not drying food outside at time inspection but immediately showed me the meat and receipts of purchase (invoice dated 2/16). The items are chicken legs handing from various hooks and pork belly. These are for personal use only and are not served to public
No violation noted during this evaluation. | 02/18/2015 | Complaint | |
Recent change of owner.
Facility significantly cleaner.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. (Raw chicken boxes being re-used to store partially prepared food.)
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners and bleach are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/28/2015 | Routine | |
PIC indicated she would clean and sanitizer slicer today. Translated through staff.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize these surfaces for food contact. (correct today)
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09/02/2014 | Follow-up | |
Facility repeatedly turns off hot water heater at night and leaves off next day during operations. Hot water heater turned on upon inspection. * Be sure to provide 100F at handsinks and 110F at 3 basins while open.
Items in walkin cooler need to be covered-corrected.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken stock is not being held in hot holding unit and observed at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items at prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. (correct today)
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize these surfaces for food contact. (correct today)
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaner is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/26/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items at prep cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Cooler adjusted during inspection.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: cutting boards, slicer blade and can opener.
Correction: Clean and sanitize these surfaces for food contact.
- Light Bulbs Protective Shielding
Observation: Light bulb over prep area is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability
Observation: Soap and paper towels were not provided at the hand washing lavatory in the dishwash area handsink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls, hood, shelves in walkin cooler all noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/18/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bean sprouts are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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10/17/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bean sprouts are being held at line not under refrigeration.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in walkin cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the prep table shelf is not durable, nonabsorbent, easily cleanable, resistant to pitting. (resurface and remove cardboard lining shelf)
Correction: Repair or replace the shelf to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: metal stem thermometer and scoops.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of cooler, door handles and gaskets of prep coolers, fan guard of walkin cooler has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
- Critical: Water Capacity* (corrected on site)
Observation: Water heater observed turned off or not set at the proper temperature.
Correction: Ensure that water heater is turned on and set at proper operating temperature. (corrected to 116F)
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10/03/2013 | Routine | |
employee health policy posted and translated for new staff.
cooling rules 135 to 70F in 2 hours and 70 to 41F in 4 additional hours-also provided in chinese
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee is eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Black garbage bag was used to store egg rolls in the freezer.
Correction: Only use food grade storage containers for food-CORRECTED.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food at the line is being dripped by overhead grease on hood.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. CORRECTED-CORNSTARCH WAS DISCARDED.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beans sprouts and garlic in oil mixture are being held at room temperature at the line.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. RELOCATED TO COOLER DURING INSPECTION. RECOMMEND SMALLER QUANITIES.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition. Increase cleaning frequency of hood.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Employee cigarettes and butane fuel are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: These items must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/14/2013 | Routine | |
Complaint. ACR# 26620
Caller states seeing a rodent in dining room on 12/9/12.
Inspection of facility for presence of pests. No live pests observed. No signs of knawing observed.
Facility observed using poison/pellets
No violation noted during this evaluation. | 12/13/2012 | Complaint | |
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